Sweet Potato, Parmesan & Goat Cheese Galette

This works as an excellent side dish with roast pork loin, roast turkey, or roast duck. Serves 6. This smells fabulous while cooking and taste great too! Yummmmm! -Claire

3 Tbs. plus 1/2 tsp. extra virgin olive oil
1/4 cup finely chopped shallots
1 1/4 lb. sweet potatoes, peeled
1 heaping tsp. coarsely chopped fresh thyme leaves
3/4 tsp. kosher salt (I used sea salt)
1/2 cup grated Parmigiano-Reggiano (buy the fresh wedge and grate this yourself)
3/4 to 1 cup (about 4 oz.) finely crumbled fresh goat cheese (buy a slightly dried, less creamy brand, which is easier to crumble)

Combine the shallots and the 3 Tbs. oil in a small skillet and bring to a simmer over medium heat. Reduce to a low simmerand cook for about 2 minutes, or until the shallots are nicely softened (do not let them brown). Remove from the heat and let cool completely (about 25 minutes at room temperature; or cool more quickly in the refrigerator)

Heat oven to 400 degrees. Rub the bottom and inside edge of a 9 1/2 inch tart pan with 1/2 tsp. of olive oil or spray with olive-oil spray. Put the tart pan on a rimmed baking sheet lined with foil.

Slice the potatoes as thinly s possible (about 1/16 inch). (I used a Pampered Chef Ultimate Slice & Grate, you could use a mandolin or very carefully attempt this with a Chef's knife)

Put the potato slices in a mixing bowl, add the shallots and olive oil and thyme and toss well to thoroughly coat the potatoes.

Cover the bottom of the tart pan with a layer of sweet potato slices, slightly overlapping. Start along the outside edge of the tart pan and, making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes. Sprinkle some kosher or sea salt (a generous 1/8 tsp.) overall and then sprinkle about a quarter of the Parmigiano and about a quarter of the goat cheese. Arrange another layer of potatoes, season with salt, sprinkle with the cheeses, and repeat two more times, until you have three layers of potatoes. To9p the last layer with more salt and any remaining cheese.

Bake the galette until the top is a deep golden brown (down worry if the goat cheese seems very brown) and the potatoes are tender in all places, 40-45 minutes.

Let the galette cool in the pan for 10-15 minutes, carefully remove it from the pan, transfer it to a cutting board, and cut it into wedges.

(I found this recipe on finecooking.com)